Functional Fruits and Vegetables Bean Curd without Salt Water and Method for Preparing the Same

Abstract

Disclosed is a functional fruits and vegetables bean curd without salt water, and a method for preparing the same, in which the method has advantages that a low digestibility caused from the processing of the existing beans, and the problem regarding the salt water or salt contained in the bean curd can be basically improved by using the germinated soybean sprouts and the fermentation aging solution, and the bean curd having the rich fermentation metabolites that have greatly increased nutrient component and functional component as well as the nutrient of the soybean can be manufactured.

Description

TECHNICAL FIELD[0001]The present invention relates to a functional fruits and vegetables bean curd without salt water, and a method for preparing the same.BACKGROUND ART[0002]A bean is effective in preventing many kinds of cancer, in preventing an osteoporosis by the effect of an isoflavone, in suppressing diabetes, in preventing a high blood pressure, in decreasing cholesterol and in preventing a heart disease, by the effect of a bean protein, in preventing an aging of brain by the effect of a rich vitamin E, and in treating obesity by the effect of saponin.[0003]Especially, add an additional explanation regarding the effect of isoflavone, many kinds of isoflavone, such as genistein and daidzein, and derivatives thereof are existed in a bean. The isoflavone is also called as vegetable estrogen, because isoflavone is similar in function to estrogen that is hormone in the body. In other words, when the body is deficient in estrogen due to menopause, it is the principle that osteoporo...

AI Technical Summary

Benefits of technology

[0040]As described above, the method for preparing the functional fruits and vegetables bean curd has advantages that a low digestibility caused from the processing of the existing beans, and the problem regarding the salt water or salt contained in the bean curd can be basically improved by using the germinated soybean sprouts and the fermentation aging solution, and the bean curd having the rich fermentation metabolites that have greatly increased nutrient component and functional component as well as the nutrient of the soybean can be manufactured.

[0041]Korean people have problem that associated high intake of salt or magnesium from the traditional Korean sauces, such as a red pepper paste or a soybean paste as the major basic foods. Therefore, there are advantages that the fruits and vegetables bean curd according to the present invention can make to minimize the amount of salt or magnesium that is excessively ingested, and has soft and flexible flavors that has greatly increased the functional components and the nutrient components.

[0042]Hereinafter, the present invention will be described in more detail with reference to the following Examples. However, the following Examples are just to help for understand the present invention, and the scope of the present invention is not limited to the following Examples.

[0043]At this time, technology terms and scienc

Problems solved by technology

However, in the case of Korean people who use the traditional Korean sauces produced by using fermented soybean lumps, and the like, in which the fermented soybean lumps are foo